Japanese sauces

Tosazu is a high-quality, fragrant condiment made from rice vinegar, soy sauce, mirin and strong dashi broth spiced up with katsuobushi or dried bonito. Its name comes from Tosa, the ancient name of Kôchi prefecture, where eating bonito burnt with rice straw is a delicacy enjoyed by all Japanese. Kochi is famous for its katsuobushi dried bonito products. Tosazu is in fact a...

Koikuchi soy sauce uses honjozo production method, whereby roasted wheat and steamed soybeans (in a 1:1 ratio in the case of Koikuchi Shoyu) ferment for at least six months before being pasteurized and filtered, then aged or bottled and sold. The longer the fermentation, the more the proteins are broken down, which further accentuates its dark brown color and complex flavors. In the...

Koji and Setouchi lemon sauce is a unique creation, the result of expertise passed down through six generations. The ingredients used are handmade koji made using the koji lid method from domestic rice and numerous lemons from the Setouchi region. The seasoning is natural, with no food additives, colorings, preservatives, or...

This sauce, very popular in Japan, owes its appearance to the famous British Worcestershire sauce in Japan, for which it stands as an alternative. This Worcestershire sauce became established with the development of Western cuisine in the Land of the Rising Sun. Chuno sauce is slightly spicier, subtly tangy, creamy, with...